Vegan sucuk

Abstract

The present invention relates to the production of vegan sucuk, which is included in the category of plant-based products and meat alternatives in the food industry. This provides the traditional sucuk taste and texture with plant ingredients and is intended to obtain a food product in the form of sucuk by processing plant protein sources (e.g. soy protein, wheat protein or pea protein) and traditional sucuk spices (e.g. paprika, cumin, garlic, black pepper) by a certain process.

Description

[0001] DESCRIPTION

[0002] VEGAN SUCUK

[0003] Technical Field:

[0004] The present invention relates to the production of vegan sucuk, which is included in the category of plant-based products and meat alternatives in the food industry. This provides the traditional sucuk taste and texture with plant ingredients and is intended to obtain a food product in the form of sucuk by processing plant protein sources (e.g. soy protein, wheat protein or pea protein) and traditional sucuk spices (e.g. paprika, cumin, garlic, black pepper) by a certain process.

[0005] Previous Technique:

[0006] In recent years, there has been a notable increase in the demand for vegan and plantbased sucuk products, which has led to a surge in their production within the food industry. The growth of vegan and plant-based sucuk alternatives in the Turkish market has been rapid, driven by factors such as healthy eating habits, environmental sustainability and ethical consumption. However, existing products are inadequate in many aspects and do not fully meet consumer expectations. Existing vegan sucuk products fail to capture the spicy flavour, fermented aroma and characteristic texture of traditional Turkish sucuk. This indicates clear areas for improvement with regard to flavour, texture and the overall consumer experience.

[0007] In particular, the ingredients used in existing products, such as soya protein, wheat protein and tofu, have insufficient flavour and textural characteristics. Soya proteinbased products frequently fail to replicate the full traditional sucuk flavour and texture. Furthermore, they are not suitable for individuals with soya allergies, which limits their ability to appeal to a broad consumer base. Wheat protein-based products are also not suitable for individuals with coeliac disease or gluten intolerance as they contain gluten. Tofu-based products, on the other hand, have avery different character from traditional sucuks in terms of both taste and aroma and again appeal to a limited consumer group.

[0008] A key issue with existing vegan sucuk is that they do not offer the same texture as meat-based sucuk. This is due to the inadequate texturisation techniques used. The failure to enhance textural characteristics during the processing of vegetable proteins has a detrimental effect on consumer satisfaction and the competitiveness of the products in the market. Furthermore, many products fail to achieve the flavour profile of traditional Turkish sucuk due to inadequate application of spice mixes and fermentation processes. These shortcomings prevent them from being recognised as a truly innovative product alternative.

[0009] In addition to the existing disadvantages of vegan sucuk products, production processes and formulations are not optimised to reflect the characteristics of traditional Turkish sucuk. Spice blends and fermentation processes are frequently straightforward and generic, resulting in products that are deficient in flavour and aroma. Furthermore, the inclination towards low-cost formulations results in diminished quality standards that deviates from consumer expectations.

[0010] The vegan sucuk under discussion in this application has been developed to address the limitations of existing products in this sector. The invention has the capacity to appeal to a wider consumer group by eliminating allergen problems. Common allergens such as soya and wheat protein are avoided and hypoallergenic vegetable protein sources such as pea protein are used. This makes the product accessible to both individuals concerned about allergens and consumers with gluten intolerance. The product's unique spice blends and optimised fermentation processes ensure that it successfully reflects the characteristics of traditional Turkish sucuk in terms of both flavour and aroma, making it a competitive and market-leading product in its sector.The production process developed within the scope of the invention involves the processing of vegetable proteins using advanced texturisation techniques, resulting in a texture that closely resembles meat-based sucuks. The product supports healthy nutrition goals with its low-fat content and high protein value, while at the same time increasing environmental sustainability with the low carbon footprint of the production processes. These features position the vegan sucuk product as a health and environmentally friendly option with a strong competitive advantage in the market.

[0011] As a result of market research, it has been determined that existing vegan sucuk products are inadequate in terms of flavour, texture, allergen sensitivity and consumer satisfaction. The subject invention has been developed to overcome these deficiencies and offer a superior alternative in terms of both taste and texture. This important innovation in the food industry is set to have a strong position in the market as a healthy, environmentally friendly product that will appeal to a wide range of consumers.

[0012] This invention, the subject of the present application, relates to the production of vegan sucuk, which is included in the category of plant-based products and meat alternatives in the food industry. Vegan sucuk is an innovative product that provides traditional sucuk taste and texture with herbal ingredients. This product is designed to appeal to individuals following vegan and vegetarian diets, as well as to a wide range of consumers seeking to reduce meat consumption. The invention involves processing vegetable protein sources, such as soya, wheat or pea protein, and traditional sucuk spices, including red pepper, cumin, garlic and black pepper, to produce a vegan sucuk. The production process involves hydrating and mincing the vegetable proteins, followed by mixing with binding agents and spices to ensure a homogenous structure. The final stage involves filling the product into moulds to form the sucuk, which are then matured under controlled conditions of temperature and humidity.The vegan sucuk under discussion is fermented and enriched to enhance its flavour and aroma, resulting in a texture and taste comparable to meat-based sucuk. This product is both healthy and sustainable: it is allergen-free, low in fat and has a minimal environmental impact thanks to the way in which it is produced. The innovative structure and high nutritional value of the vegan sucuk mean that it fulfils the criteria of healthy nutrition, ethical consumption and environmentally friendly food production. This product is set to play a significant role in the plantbased meat alternatives sector, offering consumers the chance to experience the traditional sucuk flavour while contributing to a more sustainable and ethical diet. The present invention provides a method of hydrating vegetable protein sources (e.g. soya, wheat or pea protein) to create a traditional sucuk texture and flavour. The process involves filling the vegetable protein sources into sucuk- shaped moulds and fermenting them at a controlled temperature and humidity level. In existing applications, there is no vegan sucuk production method that offers traditional sucuk flavour and texture with completely herbal ingredients, a low-fat content and allergen-free properties.

[0013] Objectives of the Invention

[0014] The object of the present invention is to produce a completely vegan and hypoallergenic sucuk that provides the traditional Turkish sucuk taste and texture using vegetable protein sources.

[0015] Another objective of the present invention is to develop a vegan sucuk that is free from common allergens such as soya protein and gluten, with a view to appealing to a wider consumer base.

[0016] Another key objective is to replicate the flavour and aroma characteristics of traditional sucuk through the use of specially formulated spice blends and optimised fermentation processes.The objective is to achieve a texture similar to meat-based sucuks by processing vegetable proteins using advanced texturisation techniques.

[0017] Another object of the present invention is to provide a product that supports a healthy diet with low fat content and high protein content.

[0018] Another aim of this invention is to develop an environmentally friendly food product that reduces the environmental impact of animal production, lowering its carbon footprint.

[0019] Another purpose of this invention is to create an economic alternative by reducing production costs and to provide a competitive advantage in the market.

[0020] Another aim of the present invention is to respond to consumer demands and provide a high-quality alternative for vegans, vegetarians and individuals adopting a healthy diet.

[0021] Another aim of this invention is to appeal to consumers who want to reduce their meat consumption while preserving the traditional sucuk flavor and texture.

[0022] Detailed Description of the Invention

[0023] The present invention relates to a method of producing a completely vegan sucuk in the food industry, in particular by combining dried fruits and vegetable proteins, characterized in that

[0024] - 48% dried fruits, such as dried apricots or dried figs, to provide natural sweetness and stickiness, and 24.1% miso from soybeans as a protein source and 3.4% mashed fresh garlic, mixed with a homogeneous consistency by heat treatment,- adding nutritional yeast (2.4%), pea protein (9.6%), beet powder (1.9%), citrus fiber (1.9%) and condensed soy sauce (1.5%) to the mixture and mixing all ingredients until a homogeneous structure is achieved,

[0025] - Preparation of a mixture of allspice (20%), red pepper powder (26.7%), cumin (20%); black pepper (13.3%) and salt (20%) for sucuk flavor in a separate container and adding this spice mixture (7.2%) to the main mixture of sucuk to create an aroma profile that complements the traditional sucuk flavor,

[0026] - shaping the mixture in sucuk form and resting the shaped product in the refrigerator for a certain period of time to ensure its texture and shape, - After the resting process, the product is dried in a dryer at 35°C until it reaches the desired consistency,

[0027] - is that all these processes are carried out with natural and herbal materials without the use of animal ingredients.

[0028] The subject matter of the present application relates to the production of a healthy, nutritious and sustainable sucuk in the food industry using plant protein sources and dried fruit (e.g. dried figs, dried apricots), which is completely vegan. The subject invention includes a method for recreating the flavor, aroma and texture characteristics of traditional Turkish sucuk with plant ingredients.

[0029] This invention involves the production of vegan sucuk by combining plant protein sources and dried fruits in an innovative way in the food industry. This process aims both to recreate the taste and texture of traditional Turkish sucuk and to obtain a healthy and environmentally friendly product consisting entirely of plant ingredients. Within the scope of the invention, dried fruits (e.g. dried figs, dried apricots) and vegetable protein sources (e.g. soy protein, pea protein, legume proteins) are used to provide natural sweetness, stickiness and nutrition. The present invention relates to the production of vegan sucuk by combining vegetable protein sources and dried fruits in an innovative way in the food industry. This process aims both to recreate the taste and texture typical of traditional Turkish sucuk and toobtain a healthy and environmentally friendly product consisting entirely of plant ingredients. The invention uses dried fruit (e.g. dried figs, dried apricots) and vegetable protein sources (e.g. soy protein, pea protein, legume proteins) to provide natural sweetness, stickiness and nutrition.

[0030] The production process of the invention starts by forming a homogeneous mixture of dried fruit paste with protein sources. The homogeneous mixture is completely mixed by applying heat treatment. The miso (24.1%) used during this process provides a protein-rich content, while ingredients such as dried apricot paste added at 48% provide natural sweetness and fiber content. Once the homogeneous mixture is obtained, ingredients such as nutritional yeast, beetroot powder, citrus fiber and condensed soy sauce are added to further enrich the nutritional properties and flavor profile of the product. Spice blends (e.g. allspice, black pepper, cumin, paprika) and freshly crushed garlic are carefully selected to recreate the traditional sucuk flavor. The resulting mixture is shaped into sucuk and left to rest in the refrigerator for a certain period of time. This resting process is a critical stage for the flavors to blend and the aromas to mature. The rested product is then dried in a dryer at 35°C to the desired consistency. This process gives the product a texturally similar texture to traditional sucuk.

[0031] The vegan sucuk production process not only offers a delicious product, but also provides significant health benefits. Thanks to plant protein sources, the product has a high protein content. Dried fruits support the product as an ingredient rich in fiber, vitamins and minerals. The low-fat content and zero cholesterol make this product a healthy alternative. In addition, the absence of animal ingredients makes an important contribution to environmental sustainability.

[0032] This product has a long shelf life without additives due to its natural preservative properties. In the packaging process, airtight materials are used to preserve the properties of the product, emphasizing a vegan and natural product.While the main application of the invention focuses on the production of vegan sucuk, other vegan meat alternatives can be created with similar production techniques. For example, various vegan meatballs can be produced by combining dried fruits, legumes and grains. These meatballs can be made by combining protein sources such as red lentils, chickpeas or black beans with sweetening ingredients such as dried apricots or figs. You can also combine dried fruits with pea protein and spices to make vegan burger patties.

[0033] Combining dried fruits with vegetables can also be used for alternative meat products such as vegan kebabs or doner kebabs. For example, dried figs or apricots can be seasoned and marinated with vegetables and baked to create a meat-like texture. These products can be enriched with a variety of spices and natural flavors to suit the palate, offering consumers a healthy and tasty alternative.

[0034] This invention recreates the flavor and texture characteristics of traditional sucuk by combining herbal ingredients in an innovative way, while offering a completely natural and additive-free product. This healthy, nutritious and environmentally friendly product not only contributes to individual health but also offers a solution that meets environmental sustainability goals. The patent application aims to protect this innovative production process and the special ingredient combinations used.

Claims

CLAIMS1. In the field of the food industry, the present invention relates to a method of producing a completely vegan sucuk, in particular by combining dried fruits and vegetable proteins, characterized in that- the use of 48% dried fruits such as dried apricots or dried figs to provide natural sweetness and stickiness, and 24.1% miso derived from soybeans as a protein source, mixed with 3.4% freshly pounded garlic and heat-treated to a homogeneous consistency,- adding ingredients such as nutritional yeast, pea protein, beetroot powder, citrus fiber and condensed soy sauce to the mixture and mixing all ingredients until a homogeneous structure is achieved,- Creating an aroma profile that complements the traditional sucuk flavor by adding spices such as allspice, black pepper, cumin, red pepper powder, hot red pepper powder, and salt,- shaping the mixture in sucuk form and letting the shaped product rest in the refrigerator for a certain period of time to allow the flavors to blend,- After the resting process, the product is dried in a dryer at 35°C until it reaches the desired consistency,- is that all these processes are carried out with natural and herbal materials without the use of animal ingredients.

2. A method of producing vegan sucuk as in claim 1, characterized in that it comprises the steps of: homogeneously combining dried fruits, vegetable protein sources and spice mixtures, adding citrus fiber, beet powder and condensed soy sauce to the mixture, shaping the mixture in the form of sucuk, drying the mixture under appropriate temperature and humidity conditions to obtain a product with a long shelf life, and producing the product completely without animal ingredients, using natural and vegetable ingredients.

3. A vegan sucuk production method as in claim 1, characterized in that it comprises the steps of: combining dried apricots with citrus fiber and nutritional yeast to provide natural sweetness and fiber content; optimizing the protein content and color profile by adding pea protein and beet powder to the mixture; homogeneously adding allspice, cumin, black pepper as spice mixtures to the mixture to create a traditional Turkish sucuk taste; and shaping and resting the mixture and then drying it to provide a texturally similar structure to traditional sucuk.